Preparation Time :26-30 minutes

Cooking time :26-30 minutes

Servings :4

Main Ingredients

Cuisine

Course

Level Of Cooking

Ingredients

Bhajnee flour

2 cups

Salt

to taste

Carom seeds (ajwain)

1 teaspoon

Sesame seeds (black)

2 teaspoons

Dry lasun chutney

2 teaspoons

Oil

2 teaspoon

Method

Step 1

Add salt, carom seeds, sesame seeds, dry lasun chatni to the bhajani flour and mix well. Heat one and a half cups of water in a deep pan, add two teaspoons of oil and bring it to a boil. Put the flour mixture in a steady flow into the hot water, stirring continuously so that lumps are not formed. Cook till the mixture gets a dough consistency.

Step 2

Take it off the heat, cover and let it rest for ten minutes. Uncover and knead the dough Heat sufficient oil in a kadai. Put a portion of the dough into a chakli mould and press out chaklis on a greaseproof paper. Gently slide in the chaklis into the hot oil and deep fry till crisp and golden. Drain and place on an absorbent paper.

Step 3

Cool completely and store in an airtight container. To make bhajnee flour, dry roast one cup whole wheat, one cup rice, two cups jawar, two cups bajra, three-fourth cup black chana, three-fourth cup urad dal and half cup coriander seeds separately. Cool, mix and grind to a fine powder. It can be stored up to one month.